Caprese Couscous Salad (Print Version)

Tender pearled couscous tossed with fresh mozzarella, cherry tomatoes, basil and balsamic glaze.

# What You’ll Need:

→ Couscous Base

01 - 1 cup pearled (Israeli) couscous
02 - 1 1/4 cups water
03 - 1/2 teaspoon salt
04 - 1 tablespoon olive oil

→ Salad Components

05 - 1 cup cherry tomatoes, halved
06 - 1 cup fresh mozzarella balls (bocconcini), halved
07 - 1/4 cup fresh basil leaves, torn or sliced
08 - 1 tablespoon extra-virgin olive oil
09 - Freshly ground black pepper, to taste

→ Balsamic Dressing

10 - 2 tablespoons balsamic glaze
11 - 1 teaspoon honey (optional, if glaze is very tangy)

# Step-by-Step:

01 - Bring water, salt, and 1 tablespoon olive oil to a boil in a saucepan. Add pearled couscous, reduce heat to low, cover, and simmer for 8–10 minutes until couscous is tender and liquid is fully absorbed. Fluff with a fork and let cool to room temperature.
02 - In a large mixing bowl, combine cooled couscous, halved cherry tomatoes, halved mozzarella balls, and torn basil leaves. Toss gently to distribute evenly.
03 - Drizzle extra-virgin olive oil over the salad mixture and toss gently to coat. Season with freshly ground black pepper to taste.
04 - Transfer salad to a serving platter or bowl. Drizzle with balsamic glaze, adding honey if preferred for sweetness. Serve immediately or refrigerate for 30 minutes for a chilled variation.

# Expert Tips:

01 -
  • It comes together in under 30 minutes but tastes like something from a fancy Italian deli
  • The couscous absorbs all the flavors while staying perfectly tender, never mushy
  • You can prep everything ahead and it actually gets better as it sits
02 -
  • Cooling the couscous completely before mixing prevents the mozzarella from melting and turning into a stringy mess
  • Homemade balsamic glaze is simple but store-bought works perfectly fine if you shake the bottle well first
  • This salad absorbs moisture as it sits, so add a splash more olive oil if serving the next day
03 -
  • Tear the basil by hand instead of cutting it to avoid bruising and darkening the leaves
  • Pat the halved tomatoes dry with a paper towel if they are especially juicy to keep the salad from becoming watery
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